Homemade white chicken enchilada dip is everything I love about chicken enchiladas in dip form! Green chile enchilada sauce and chopped green chiles add mouthwatering flavor while the creamy, cheesy consistency keeps me coming back for more.
I love how quick and easy this dip is. It’s perfect for whipping up just before the party starts. Make game days, birthday parties, and all other celebrations instantly more delicious with a batch of white chicken enchilada dip!
What’s in This White Chicken Enchilada Dip Recipe?
- Chicken: I used my favorite shredded cooked chicken in this recipe, but a rotisserie chicken also works well.
- Enchilada Sauce: I love using green enchilada sauce, but red enchilada sauce also works.
- Chopped Green Chiles: Add a bit of spice! Instead of green chiles, try diced jalapeño peppers or Rotel tomatoes.
- Sour Cream: Makes the dip creamy and tangy.
- Cream Cheese: Full-fat, brick-style cream cheese makes the dip rich, thick, creamy, and tangy!
- Cheese: I like Monterey jack cheese, but cheddar or a Mexican cheese blend would also be great.
- Spices: A combination of ground cumin, chili powder, and salt deepens the flavor and adds extra spice.
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How to Store and Reheat
Store leftover white chicken enchilada dip in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 20-30 minutes, or until warmed through and bubbling.
Notes and Tips
- Room-temperature cream cheese is easier to incorporate. Take it out of the refrigerator about 30 minutes before making this dip.
- For extra spice, add some freshly diced jalapeños in step 2.
- To prevent the dip from sticking to the baking dish, spray the dish before adding the dip.
- To make this chicken dip ahead of time, prepare the recipe through step 3. Cover and refrigerate for up to 2 days. When ready to bake, remove it from the refrigerator and continue with step 4.
- Serve chicken enchilada dip with tortilla chips, crackers, pretzels, and sliced veggies for dipping.
Top Reader Review
“O…M…G..!!!! Just made this recipe (with one major adaptation – I put it in a slow cooker) and GOOD GOLLY IS IT DELICIOUS!!! Hubby wants to add this to our “snack” rotation, but doesn’t want to waste it, so we’re trying to determine if we could freeze it in smaller portions to be reheated as needed.” -Lora L Cotton
White Chicken Enchilada Dip
Ingredients
- 2½ cups shredded cooked chicken
- 10 ounces green chile enchilada sauce 1 jar
- 4.5 ounces chopped green chiles 1 can
- 1 cup sour cream
- 4 ounces cream cheese room temperature
- 1¼ cups shredded Monterey jack cheese divided
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon kosher salt
- Cilantro and green onions optional, for garnish
- Tortilla chips for serving
Instructions
- Preheat oven to 375°F. Spray a 2-quart baking dish with nonstick spray. Set aside.
- In a large bowl, mix the shredded chicken, enchilada sauce, chiles, sour cream, cream cheese, ¾ cup Monterey jack cheese, cumin, chili powder, and salt together.2½ cups shredded cooked chicken, 10 ounces green chile enchilada sauce, 4.5 ounces chopped green chiles, 1 cup sour cream, 4 ounces cream cheese, 1¼ cups shredded Monterey jack cheese, 1 teaspoon ground cumin, ½ teaspoon chili powder, ¼ teaspoon kosher salt
- Transfer the mixture to the prepared baking dish. Spread into an even layer.
- Top with the remaining shredded cheese and bake for 20-25 minutes, until bubbling and hot. Allow to cool for 5 minutes, garnish with cilantro and green onions, and serve with tortilla chips.Cilantro and green onions, Tortilla chips
Notes
How to Make White Chicken Enchilada Dip Step by Step
Mix the Filling: Preheat oven to 375°F. Spray a 2-quart baking dish with nonstick spray. Set aside. In a large bowl, mix 2½ cups of shredded chicken, 10 ounces of green enchilada sauce, 4.5 ounces of chopped green chiles, 1 cup of sour cream, 4 ounces of cream cheese, ¾ cup Monterey jack cheese, 1 teaspoon of ground cumin, ½ teaspoon of chili powder, and ¼ teaspoon of salt together.
Spread the Filling: Transfer the mixture to the prepared baking dish. Spread into an even layer.
Top and Bake: Top with the remaining ½ cup of shredded cheese and bake for 20-25 minutes, until bubbling and hot. Allow to cool for 5 minutes, garnish with cilantro and green onions, and serve with tortilla chips.
O…M…G..!!!! Just made this recipe (with one major adaptation – I put it in a slow cooker) and GOOD GOLLY IS IT DELICIOUS!!! Hubby wants to add this to our “snack” rotation, but doesn’t want to waste it, so we’re trying to determine if we could freeze it in smaller portions to be reheated as needed.
I don’t see anything wrong with that!
This recipe was delicious! I made some minor changes when I remade it. I sautéed some diced yellow onion and poblano peppers that I threw in and a can of white kidney beans. I drizzle a little hot sauce on top after baking. It is wonderful! I highly recommend it!